Recipe for cooking cracked wheat and parsley salad
Recipes from the Middle East and North Africa :: Middle Eastern Salads and Dressing
3/4 c. bulgur (cracked wheat)
1 1/2 (one and one-half) c. minced parsley
3 med. tomatoes, chopped
1/3 c. chopped scallions (with tops)
2 Tbsp. snipped fresh mint leaves or
2 tsp. crushed dried mint leaves
1/4 c. olive oil or canola (or other vegetable) oil
1/4 c. lemon juice
1 tsp. salt
1/4 tsp. pepper
Cover bulgur with cold water; let stand 1/2 an hour; Drain; press out as much water as possible. Place bulgur, parsley, tomatoes, scallions and mint in nonreactive bowl. Mix remaining ingredients; pour over bulgur mixture. Toss. Cover and refrigerate at least 1 hour. Garnish with ripe olives if desired.
Yields 6 servings.
NOTE: If you desire a softer texture, cover bulgur with boiling water; let stand 1 hour.
